Caramel Latte Cake

Name: Caramel Latte Cake
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 57 grams semisweet baking chocolate, chopped, or 1 teaspoon unsweetened baking cocoa; 79 milliliters butter, melted; 1 Tbsp dark rum or 1 teaspoon rum extract plus 2 teaspoons water; 380 grams can dulce de leche (caramelized sweetened condensed milk); 3 eggs; 3 Tbsps instant espresso coffee granules; 59 milliliters powdered sugar; 118 milliliters hot water; 237 milliliters warm water; 237 milliliters whipping cream

You can never have too many dessert recipes, so give Caramel Latte Cake a try. One serving contains 128 calories, 2g of protein, and 12g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 16. From preparation to the plate, this recipe takes approximately 3 hours and 15 minutes. Head to the store and pick up semisweet baking chocolate, butter, powdered sugar, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

Ingredients you will need

Baking Spray

All Purpose Flour

Equipment you will use

Oven

Frying Pan

In large bowl, place cake mix. In 1-cup glass measuring cup, stir 1 cup warm water and 1 tablespoon espresso granules until granules are dissolved.

Ingredients you will need

Cake Mix

Espresso

Water

Equipment you will use

Measuring Cup

Bowl

Add espresso mixture, butter and eggs to cake mix. Beat with electric mixer on low speed 30 seconds; scrape bowl. Beat on medium speed 2 minutes longer.

Ingredients you will need

Cake Mix

Espresso

Butter

Egg

Equipment you will use

Hand Mixer

Bowl

Pour batter into pan.

Equipment you will use

Frying Pan

Bake as directed on box for 13x9-inch pan. Cool in pan on cooling rack 15 minutes.

Equipment you will use

Wire Rack

Oven

Frying Pan

Meanwhile, spoon dulce de leche into medium microwavable bowl. In small bowl, mix 1/2 cup hot water, 3 tablespoons espresso granules and the rum; stir into dulce de leche until smooth. Microwave uncovered on High 2 to 3 minutes, stirring after about 1 minute with whisk, until pourable. Set aside while cake cools.

Ingredients you will need

Dulce De Leche

Espresso

Water

Rum

Equipment you will use

Microwave

Whisk

Bowl

Poke cooled cake every 1/2 inch with handle end of wooden spoon.

Equipment you will use

Wooden Spoon

Pour dulce de leche mixture evenly over cake; spread mixture over top of cake with metal spatula to fill holes. Run knife around sides of pan to loosen cake. Cover; refrigerate 2 hours.

Ingredients you will need

Dulce De Leche

Spread

Equipment you will use

Spatula